| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Water |
| 2/3 |
c |
Oil (I usually use canola) |
| 2 |
c |
Matzoh meal |
| 6 |
|
Eggs |
| 1 |
pn |
Salt |
| 3 |
tb |
Onion flakes (optional- add to boiling water before stirring in meal) |
INSTRUCTIONS
Recipe from the Jacksonville Times-circa 1962
Bring water, oil and salt to a boil. Dump in matzoh meal all at once and
stir until liquid is absorbed and mass starts to pull away from the pan
sides and form a ball. Let cool to room temperature (crucial!)
Put in large bowl of mixer and add one egg at a time until completely mixed
in. Dough will be very soft. Can be refrigerated at this point. I make it
the day before I want to bake it but it can be done all at one time.
Spray two large cookie sheets with Pam (or other non-fat spray). Wet hands
with cold water and form into balls about the size of a golf ball. Place on
tray and flatten with palm. Use thumb to make a hole in the center.
Bake at 350 degrees for about 40-45 minutes or until bottom is slightly
browned and will come off tray easily.
Makes about 24-30 depending on what size you make them. Posted to
JEWISH-FOOD digest V97 #131 by Judith Sobel <jcs@mindspring.com> on Apr 24,
1997
A Message from our Provider:
“No one has been misunderstood like God”